formulation/culinary/recipes/cinnamon_roll.yaml

schema_version: 2
id: cinnamon_roll
title: Cinnamon Roll
categories:
- bread
tags:
- roll
- sweet dough
yield:
  amount:
    quantity: 225.77
    unit_id: gram
  basis: theoretical
scaling:
  mode: hybrid
  basis_id: formula_basis
  basis_amount:
    quantity: 100.0
    unit_id: gram
components:
- id: main
  name: Main
  items:
  - id: line_01_flour_all_purpose
    reference:
      ingredient_id: flour_all_purpose
    amount:
      quantity: 100
      unit_id: gram
    percentage: 100
    basis_member: true
  - id: line_02_tangzhong
    reference:
      recipe_id: tangzhong
    amount:
      quantity: 38.3
      unit_id: gram
    percentage: 38.3
  - id: line_03_water
    reference:
      ingredient_id: water
    amount:
      quantity: 41.6
      unit_id: gram
    percentage: 41.6
  - id: line_04_corn_syrup
    reference:
      ingredient_id: corn_syrup_light
    amount:
      quantity: 5
      unit_id: gram
    percentage: 5
  - id: line_05_sugar
    reference:
      ingredient_id: sugar
    amount:
      quantity: 16
      unit_id: gram
    percentage: 16
  - id: line_06_oil
    reference:
      ingredient_id: canola_oil
    amount:
      quantity: 12.8
      unit_id: gram
    percentage: 12.8
  - id: line_07_shortening
    reference:
      ingredient_id: shortening
    amount:
      quantity: 6.4
      unit_id: gram
    percentage: 6.4
  - id: line_08_instant_yeast
    reference:
      ingredient_id: instant_yeast
    amount:
      quantity: 2.6
      unit_id: gram
    percentage: 2.6
  - id: line_09_salt
    reference:
      ingredient_id: salt
    amount:
      quantity: 1.9
      unit_id: gram
    percentage: 1.9
  - id: line_10_lecithin_powder
    reference:
      ingredient_id: lecithin_powder
    amount:
      quantity: 0.67
      unit_id: gram
    percentage: 0.67
  - id: line_11_baking_powder
    reference:
      ingredient_id: baking_powder
    amount:
      quantity: 0.5
      unit_id: gram
    percentage: 0.5
equipment_ids:
- mixing_bowl
- stand_mixer
steps:
- id: step_01
  order: 1
  instruction: Add the water, corn syrup, sugar, and tangzhong to the mixer bowl.
  component_ids:
  - main
- id: step_02
  order: 2
  instruction: Mix until the tangzhong disperses.
  component_ids:
  - main
- id: step_03
  order: 3
  instruction: Add the flour, lecithin powder, and baking powder.
  component_ids:
  - main
- id: step_04
  order: 4
  instruction: Mix until no dry flour remains.
  component_ids:
  - main
- id: step_05
  order: 5
  instruction: Rest the dough for 10-20 minutes to hydrate.
  component_ids:
  - main
- id: step_06
  order: 6
  instruction: Add the salt and yeast.
  component_ids:
  - main
- id: step_07
  order: 7
  instruction: Mix with the dough hook until the dough starts to become smooth and elastic.
  component_ids:
  - main
- id: step_08
  order: 8
  instruction: Add the shortening.
  component_ids:
  - main
- id: step_09
  order: 9
  instruction: Mix until the shortening is fully incorporated.
  component_ids:
  - main
- id: step_10
  order: 10
  instruction: Stream in the oil slowly while mixing.
  component_ids:
  - main
- id: step_11
  order: 11
  instruction: Mix until the dough is smooth, soft, and extensible.
  component_ids:
  - main
- id: step_12
  order: 12
  instruction: Refrigerate the dough as needed to keep it below 78 F.
  component_ids:
  - main
- id: step_13
  order: 13
  instruction: Cover the dough and bulk ferment it in the refrigerator until noticeably puffy.
  component_ids:
  - main
- id: step_14
  order: 14
  instruction: Degas the dough gently.
  component_ids:
  - main
- id: step_15
  order: 15
  instruction: Roll, fill, shape, and pan the dough.
  component_ids:
  - main
- id: step_16
  order: 16
  instruction: Proof the rolls until very puffy and the dough springs back slowly when pressed.
  component_ids:
  - main
- id: step_17
  order: 17
  instruction: Bake the rolls at 350 F for at least 22 minutes, until set and lightly browned.
  component_ids:
  - main
- id: step_18
  order: 18
  instruction: Cool the rolls briefly before icing.
  component_ids:
  - main
notes:
- Formula uses a nominal 100 g basis; review the yield before use.